{"id":28130,"title":"Beef Yaki Udon","modified":"2025-02-11T13:40:44+01:00","plain":"Udon, these deliciously thick Japanese noodles never disappoint. You can cook udon in all possible ways, beef udon is just one of them.  \n\n\n\nIn any case, if there's fat and soy sauce, their magic will do the rest: in short, the dish is impossible to mess up. By the way, if you like this dish, I recommend you try my recipe for stir-fried vegetables with noodles like in a restaurant \n\n\n\nUnlike other Japanese noodles whose recipes come directly from Chinese cuisine like r\u0101men or yakisoba, udon are generally considered traditional Japanese noodles, (click here for my full article on udon noodles). \n\n\n\nWe therefore favor the taste of authenticity and for maximum pleasure: use Japanese brand sauces (If it's impossible, don't worry, the beef udon in the photo are made with Chinese brands and they were delicious)\n\n\n\nWell... after writing that I'm dreaming of wagyu beef udon... oops Goes off to cook \n\n\n\nMy Yakisoba recipe\n\n\n\nThe main ingredients of beef udon\n\n\n\nLight soy sauce: mainly brings saltiness to the recipe\n\n\n\nDark soy sauce: brings depth to the taste, it's really essential to have the full \"experience\" of the deliciousness that is beef udon. \n\n\n\nNormally, you can find it in all Asian shops but you can sometimes spot it in supermarkets. My article on types of soy sauces goes into more detail about the difference with dark soy sauce.\n\n\n\nMirin: a key element in Japanese cuisine, it's a variant of sake that's very low in alcohol (14%) but much sweeter. I have a full article on the subject.\n\n\n\nIf you can't drink alcohol, no worries! Replace it with half a tablespoon of powdered sugar, you'll lose a bit in taste but it will still be delicious. Alternatively, you can buy it on Amazon.\n\n\n\nTips for beef udon noodles\n\n\n\nPatience is the mother of caramelization: Trust me, it's worth waiting at the last step for everything to be well caramelized. \n\n\n\nIf you make these beef udon noodles several times and in one of them you're impatient, you'll see the difference right away. \n\n\n\nIt's one of my favorite dishes, that's why I absolutely want you to get the same taste as me. So, patience. \n\n\n\nUdon sauce in the process of caramelizing\n\n\n\nMake sure the wok\/oil is hot before adding the meat. You need a nice sear to make the dish successful \n\n\n\nBeef for beef udon in full sear\n\n\n\nDon't hesitate to boil longer in the second step if the udon block hasn't separated well, it's quite important for the texture and final result of the dish to have beautiful, very long noodles\n\n\n\nPre-cooked Udon are best suited for this recipe, buy them here on Amazon\n\n\n\n\n\n\n\nIf you want to learn more about udon, I'll redirect you to my full article on the subject. Where to buy them? How to use them? I answer all these questions! And if you don't know which soy sauce to buy, here's my article on dark soy sauce and light soy sauce    \n\n\n\n\n\n\tBeef Yaki Udon\n\t\t\n\t\tA delicious and authentic beef yaki udon recipe \t\n\t\n\t\tWok\t\n\t\n\t\tSAUCE2.5 tablespoons dark soy sauce2 tablespoons of oyster sauce1 tablespoon of mirin2 teaspoons of brown sugar0.5 teaspoon rice vinegarNOODLES200 g thinly sliced beef1 sliced onion3 cloves minced garlic4 leaves sliced Chinese cabbage (white parts separated from green)2 stems green onions sliced into 1 cm pieces200 g pre-cooked Udon noodles \t\n\t\n\t\tMarinate beef strips for 10 min in one tablespoon of dark soy sauce Cook the udon noodles for 2 min in boiling water and then rinse with cold water In a bowl, mix the sauce ingredients In a pan over high heat with a little oil, stir-fry the beef for 5 min then set aside Saut\u00e9 the garlic for 2 min until it browns Add the onions and white parts of the cabbage, stir-fry for 5 min Add the green parts and green onions, stir-fry for 2 min Add the noodles and meat, stir-fry for 3 min Add the sauce and reduce while stirring for 5 solid minutes\t\n\t\n\t\tCooking beef udon is often done by eyeballing it, observe your ingredients carefully. A tip is that if it's browning too quickly, the oil is too hot\n\t\n\t\n\t\tMain courseJapaneseBoeuf, Nouilles, Sans sucre, Sauce huitre, Sauce soja dark, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=28130"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28130\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20266"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}